Soft, chewy, and delightfully sprinkled with cinnamon sugar, snickerdoodle cookies are one of my favorite timeless treats! They have such a unique flavor and texture that I just can’t get from any other kind of cookie. The secret is cream of tartar, an acidic ingredient that gives them a slightly tangy flavor and keeps them thick and chewy. These cookies are so good!
When it comes to classic cookies, I don’t think you can beat snickerdoodles. They’re perfect in both flavor and consistency. Soft, slightly chewy, and rich with cinnamon sugar… They’re positively perfect! They’re super simple to make, too, with just 10 ingredients.
What’s in This Snickerdoodle Cookie Recipe?
- Butter: Unsalted butter makes these cookies tender and rich.
- Sugar: Granulated sugar sweetens the cookies and adds a bit of crunch to the outside.
- Eggs: Gives the cookies structure and richness.
- Vanilla Extract: Enhances the sweetness of the cookies.
- Flour: All-purpose flour gives the cookies structure.
- Cinnamon: Adds a warming, spicy flavor.
- Cream of Tartar: Adds that signature tangy flavor and chewy texture.
- Baking Soda: Helps the cookies rise in the oven.
- Salt: Kosher salt enhances the cinnamon flavor.
- Milk: Makes the cookies moist.
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How to Store
Store leftover snickerdoodle cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature for the best taste.
Tips for Success
- Don’t substitute your butter with shortening. You’ll miss out on the buttery flavor, and it’ll affect the consistency.
- Don’t skip the cream of tartar; it provides that signature flavor and there isn’t a substitute!
- Keep in mind that baking soda can expire, so check the date on your container before you use it.
- Swap half of the granulated sugar for brown sugar for a richer, more molasses-y flavor, or brown the butter.
- Use a cookie scoop to ensure each ball of dough is the same size. This helps with presentation and so they bake evenly!
- Chilling the cookie dough helps prevent the cookies from spreading too much once they start baking in the hot oven.
- Fold in some cinnamon baking chips to take these cookies to the next level!
Snickerdoodles Recipe
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1¾ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons milk room temperature
For Rolling
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Cookie Portion Scoop
Instructions
- In a medium bowl, whisk the flour, cinnamon, cream of tartar, baking soda, and salt together. Set aside.3½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy, about 3-4 minutes.1 cup unsalted butter, 1¾ cups granulated sugar
- Beat in the eggs and vanilla until combined.2 large eggs, 2 teaspoons pure vanilla extract
- To the wet ingredients, add dry ingredients and milk. Beat just until mixed and dough starts sticking together. Set aside.3 tablespoons milk
- Line baking sheets with parchment paper. Set aside.
- In a small bowl, combine the remaining granulated sugar and ground cinnamon. Stir until combined.1 tablespoon ground cinnamon, ⅓ cup granulated sugar
- Using a 2-tablespoon-sized cookie scoop, scoop cookies one at a time into the cinnamon sugar mixture.
- Roll the cookie dough balls around in the mixture to fully coat each, then form cookies into balls and place onto a prepared baking sheet. Cookies can be close together on the baking sheet at this point.
- Place the tray of cookie dough into the freezer for 10 minutes to chill. This will help reduce cookies from spreading.
- While the cookies chill, preheat oven to 375°F.
- Once chilled, place the cookie dough balls onto the prepared baking sheet about 2 inches apart. Place remaining cookie dough balls back into the freezer.
- Bake cookies for 12-13 minutes. Cookies are done once bottoms are lightly browned.
- Let baked cookies cool on the baking sheet for about 10 minutes before moving onto wire rack to cool completely.
- Repeat steps for remaining cookie dough.
Notes
How to Make Snickerdoodle Cookies Step-by-Step
Prep the Wet and Dry: In a medium bowl, whisk 3½ cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1½ teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1¾ cups of granulated sugar together until creamy, about 3-4 minutes. Beat in 2 large eggs and 2 teaspoons of vanilla extract until combined.
Mix the Dough: To the wet ingredients, add dry ingredients and 3 tablespoons of milk. Beat just until mixed and dough starts sticking together. Set aside. Line baking sheets with parchment paper and set aside. In a small bowl, combine the remaining ⅓ cup of granulated sugar and ground 1 tablespoon of ground cinnamon. Stir until combined. Using a 2-tablespoon-sized cookie scoop, scoop cookies one at a time into the cinnamon sugar mixture.
Roll the Cookies: Roll the cookie dough balls around in the mixture to fully coat each, then form cookies into balls and place them onto a prepared baking sheet. Cookies can be close together on the baking sheet at this point.
Chill the Cookies: Place the tray of cookie dough into the freezer for 10 minutes to chill. This will help prevent cookies from spreading. While the cookies chill, preheat the oven to 375°F. Once chilled, place the cookie dough balls onto the prepared baking sheet about 2 inches apart. Place the remaining cookie dough balls back into the freezer.
Bake the Cookies: Bake cookies for 12-13 minutes. Cookies are done once the bottoms are lightly browned. Let baked cookies cool on the baking sheet for about 10 minutes before moving them onto a wire rack to cool completely. Repeat the steps for the remaining cookie dough.
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